Dehy. whipped topping

100 Servings

Ingredients

Quantity Ingredient
7½ cup WATER; COLD
1⅓ cup MILK; DRY NON-FAT L HEAT
2 cans TOPPING DES & BAK
¼ cup IMITATION VANILLA

Directions

DESSERT TOPPINGS

AS CLOSE TO SERVING TIME AS POSSIBLE BY USING A PRECHILLED MIXING BOWL TO PREPARE WHIPPED TOPPING. BEGIN BY USING 1 #2½ SIZE CANS AND FOLLOW DIRECTIONS ON CONTAINER. THIS ITEM MAY BE AFFIXED ON THE TOP OF PASTRIES JELLO OR OTHE PALATABLE FOOD PRODUCTS. REPLENISH AS NEEDED IN THE AMOUNT OF 1 CAN(S). TOTAL AMOUNT USED MUST BE POSTED TO THE KITCHEN REQUISITION AND RETURN WORKSHEET.

NOTE:

CONSISTENCY OF TOPPING MAY BE CONTROLLED BY RESERVING 2 CUPS OF THE COLD NFD MILK TO BE ADDED GRADUALLY TO MIXTURE UNTIL DESIRED CON- SISTENCY IS ATTAINED. HOLD FINISHED PRODUST UNDER REFRIGERATION.

Recipe Number: S01900

SERVING SIZE: 4 TBSV

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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